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Microwave Poached Eggs

Ingredients:

  • 1large egg
  • 1⁄8teaspoon white vinegar
  • 1⁄3cup water
  • salt and pepper

Directions:

  • Add the water and white vinegar to a 6 ounce custard cup.
  • Break egg into cup, pierce egg yolk with toothpick, and cover dish loosely with plastic wrap.
  • Place in microwave and cook for 1 minute or until desired doneness.
  • You may need to experiment with cooking times based on the wattage of your microwave and taste preference.
  • Immediately remove egg from hot water with a slotted spoon as it will continue to cook.
  • Serve with salt and pepper to taste.

Reviews:

  • LifeIsGood

    Perfect poached egg with no fuss!! I’m so impressed. I will be doing this often, whenever I want eggs with toast. It’s so easy and quick. The results are perfect. Make sure to follow the directions and prick the yolk with a toothpick and then cover loosely with plastic wrap. My egg was done in about 50-55 seconds. Yum!

  • Hollyism

    Perfect! I don’t know why it took me this long to search on “microwave poached eggs”??? This was so easy and quick! I will probably cook them for a little less time next time as I like my yolk a little more runny, but even with the yolk cooked through it was delicious on my morning toast :^) Thanks for a simple, yummy breakfast recipe!

  • Julie 927

    So you may want to mention what happens if you forget to pierce the yolk…….the egg explodes all over the microwave in millions of teeny tiny bits. Next time I will follow every step!

  • A Pinch of This …

    Simply amazing. I made this at work this morning without the vinegar and it was egg perfection. We have a small microwave here and it took a little longer than a minute. Now I can make my own “Mc” Breakfast sandwich and save myself some time and money.

  • Zee

    Awesome. So easy and quick. I used a small salad bowl, which was not the best idea. My egg didn’t cook evenly and I ended up with an overcooked brown spot on the side of the egg after cooking for 1 minute. Tried again, same container, same power for 58 seconds and still had an overcooked brown area just smaller and less brown! Next time, I’ll use a tea cup and cook on 90% for a minute or just keep adjusting the time down til I get something that’s perfect. My microwave is 1000W.

  • Jacqual

    After 2 dozen trial and error eggs with differing times and power settings, I finally have it down to a consistent method.

    1 cup water in a pyrex measuring cup, splash of white vinegar, microwave on high for about 2:30 -3:00 (until just boiling). While it’s heating, crack an egg in a small bowl. As soon as it reaches a boil, open up the microwave and gently pour the egg into the water from the small bowl (no need to pierce the yolk as this is a verrry gentle method, also, don’t stir it).

    Set 4 minutes on the microwave, then set it to 10% power (this is IMPORTANT) and hit start. (No need to cover as well, you are just keeping the water well below a boil). At the end of 4 minutes, with a spoon, flip the egg while still in the water (the egg should be a little white pouch). This flipping ensures the bottom of the egg that was touching the glass is set.

    Let it set for about 30 seconds, then drain while holding the egg in the pyrex with the spoon. Pour the egg out on to a paper towel, dry, then plate. When it is served, cut into, and runny, then salt and pepper to taste…

    Easy, almost foolproof, (non-explosive), works every time now, you may need to adjust your power setting up if it is not working for you, but after 1-2 egg runs, you will have it down…

    (I didn’t want to post this as a new recipe because this recipe by Paula G inspired me to experiment because my wife LOVES poached eggs, but never wanted to take the time to make them)

  • breezermom

    I’m going to try this again. Today, I cooked for 1 minute, and the egg white wasn’t formed at all, still floating in strands in the water. So I added 30 seconds, and then my yolk was cooked solid. So I will try a minute and 10 seconds, and maybe and 3 seconds at a time. I didn’t take a pic, because I didn’t feel the results were optimum. I think this is a great idea and I will try it again. Thanks for sharing!

  • GoMoGo

    Update: I have found that 58 seconds at full power works perfect for my eggs. Not too runny, not too hard. I realized I forgot to cover with plastic wrap on my first try, hence the “explosion”. Covering makes a big difference. Also, I take the egg out of water with a slotted spoon, then “dry” it off on a paper towel so it is not too wet when placing on the toast. Yummy! I love poached eggs, but always hated the hassle of making them. Not a problem now. Next time I will microwave at 80% for 1 minute or so…when I cooked it at full power, the egg exploded even though I had pierced the yoke. Oh well, it still tasted good after that!

  • JulienneHsu

    Thank you for providing the recipe. I do not need to fry breakfast eggs with oil. Besides, I dropped the egg into "boiling water" before microwaving it. The egg became too solid.

  • ohgal

    This turned out great, so simple and fast. The timing of one minute was perfect for my microwave.
    Clean-up’s a breeze.

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